For years, we’ve had an appliance that we call an electric juicer or reamer. But times have changed.

With the introduction of large juice extractors to the consumer market—in which any fruit or vegetable can be converted to juice—our old juicer is now called a “citrus press.”

Call it whatever you want—we love ours. It extracts the last drop of juice from fresh lemons, limes, oranges and grapefruits with barely a press of the fruit to the reamer.

Most people we know don’t have an electric citrus press. They use a manual citrus press. (Take a look at this unusual one that looks like a lovely bird sculpture, and gets rave reviews even though it looks like it won’t work.)

But the most dazzling citrus press has got to be the sexy new electric Krups Citrus Press. We’ve never called an appliance sexy before, but this stainless steel beauty is doing its best to seduce us into buying it and discarding our faithful old workhorse juicer.

While we deliberate the purchase, we’re using Old Faithful to make fresh mint lemonade. This recipe makes 1.25 quarts, or about 7 servings.MINT LEMONADE RECIPE
Traditional lemonade is even more refreshing with the addition of fresh mint.

Make lemonade ice cubes so that melting ice doesn’t dilute the drink. If you don’t want to make more lemonade to freeze for the cubes, boil the juiced lemon shells in enough water to fill two ice cube trays. Simmer for 5 minutes. Let cool, fill trays and freeze. You can sweeten the cooled lemon water slightly if you wish. We don’t.

Try Meyer lemons in season (November to March) for a less tart lemonade.

Use any other citrus in the same recipe. Make mint limeade, orangeade or grapefruitade (now that’s a mouthful!).